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Super Bowl LVII: Dine in, take out or make your own!

In anticipation of the Big Game on Sunday, February 11, we wanted to share in-dining and pick-up and delivery options in South Florida to help you all celebrate this massive occasion. If you're hosting a watch party, scope through easy and convenient tailgating recipes to whip up for your squad. From a slew of wing options from James Beard nominated chefs to tacos, ribs, and meatballs to clam chowder fries, an an elevated Bloody Mary and more, you'll

be sure to score some of your own points for your chef skills! 



With plenty of TVs and draught beer on tap, Lost Boy Dry Goods is the ultimate

location to spend this Super Bowl Sunday.

Downtown’s favorite neighborhood bar is offering unbeatable Super Bowl Specials including $5 IPA’s and Estrella Damm, $7 Jack Daniels shots, $10 Gentleman Jack 1 n 1s, and $12 Jack Daniel’s Single Barrel Old Fashionds. Food Specials include $8 Soft Pretzel Bites, $12 Chili Nachos, $16 for ½ dozen Wings served with Jack Daniel’s BBQ Sauce, and $14 Smashburger Sliders.  



Head over to The Ritz-Carlton Coconut Grove, Miami for your Sunday football fix.

This upscale property will show the Big Game on Sunday, February 11 at The Commodore, the upscale cocktail lounge which recently launched a brand new cocktail program and bar bites menu. 



Enjoy the NFL season with a side of ocean views at The Ritz-Carlton, Fort Lauderdale.

Burlock Coast, the beachfront resort’s onsite restaurant known for its refreshing rum cocktails and fresh seafood centric cuisine, will show the Big Game on Sunday, February 11 offering the perfect perch for those looking for a little camaraderie and tasty temptations. 



Catch the Big Game on Sunday, February 11 at award winning resort,

The Ritz-Carlton Key Biscayne, Miami.

There are plenty of options with TV screens located throughout multiple concepts at the hotel including beachside lounge DUNE Burgers on the Beach, Mexican oceanfront restaurant Cantina Beach, and Havana inspired cocktail lounge RUMBAR




4R has your back with a variety of full-service catering options for game day.

Featuring many of the iconic 4 Rivers menu items that you can enjoy in their Smokehouses you can impress your football friends at home or in the parking lot with items like 4R Signature Angus Brisket, Pulled Pork, and St. Louis Style Ribs, and a robust selection of appetizers, sides, and desserts.

A variety of preset bundles and packages are available along with a build your own option. Don't miss out on 4R's exclusive limited-time offer, John’s Big Dog Chili, available until February 10th. Indulge in this special treat, offered in shareable sizes: Pint for $19.99, Quart for $39.99, or Gallon for $99.99.

Place your order via or call 1- 844-474-8377.




What better way to watch (and win) on Game Day than to get down and dirty with your crew whilst digging into the Sunshine State’s best craft BBQ?

Tropical Smokehouse’s 500 gallon custom built smoker results in what’s best described as “signature soulful smokey goodness,” and has become synonymous with this South Florida frontrunner on the BBQ scene. For football fanatics and bbq lovers alike, Tropical Smokehouse is offering a game day special consisting of their drumsticks with Florida Fire & Orange Sauce (12 Drumsticks for $24). 

Hosting an at home watch party? Tropical Smokehouse Game Day Sunday PreOrders: PreOrder Catering directly through Website. Specials include Duroc Pork Spare Ribs, Mojo Pulled Pork & Drumsticks.

Link to Catering Here



Bloody Mary  

garnished with a crab leg, shrimp, bacon, Shishito pepper, lemon and candy bacon

Paddlefish by Chef Steven Richard

Cocktail Ingredients:

  • 2oz of Vodka

  • 6oz of your favorite Bloody Mary Mix


Garnish Ingredients:

  • 1 Leg of your favorite Crab Leg

  • 1 Jumbo Shrimp

  • 1 Shishito Pepper

  • 1 Lime or Lemon Slice

  • Go over the top and add 1 slice of Candy Bacon



  • On a highball glass full of ice, add the vodka. Fill the glass with the Bloody Mary mix of your choice

  • Mix the ingredients with a spoon

  • Skewer the shrimp, Shishito Pepper and Lime/lemon slice using a bamboo stick 

  • Add the crab leg and bacon into the glass and finally add the skewered ingredients at the top


Cauliflower Mac and Cheese

with Israeli Couscous, roasted cauliflower, and panko breadcrumbs

Burlock Coast (The Ritz-Carlton Fort Lauderdale) by Chef Paula DaSilva

Cheese Sauce


1.5 pounds of chopped Cauliflower florets

14oz heavy cream

18oz milk

16oz smoked Gouda cheese

4oz parmesan cheese

.25oz lemon Juice

Salt to Taste

Method of Prep

Step 1:  In a heavy sauce pot add your chopped cauliflower florets, heavy cream, and milk.  

Step 2:  Turn on high and bring to a simmer.  Let the cauliflower cook until it is very soft.  

Step 3:  Remove from Heat.  Using a stick blender, puree the cauliflower mixture until it is smooth.  

Step 4:  While the cream mixture is hot, add your shredded cheeses and puree with the stick blender until smooth.  

Step 5:  Season with salt and add the lemon juice.  

Israeli Cous Cous 


1 pound of Israeli Cous Cous

Salt as needed

Method of Prep

Step 1:  In a sauce pot bring water to a boil, season with salt.

Step 2:  Add your cous cous and let cook for 4-6 minutes, the cous cous should be al dente and not mushy.  

Step 3:  Strain off your cous cous.  Add some oil so it does not stick together.  Reserve the cous cous. 

Roasted Cauliflower


1 head of cauliflower cut into small florets.

Olive oil as needed

Salt as needed

Method of Prep

Step 1:  Preheat your oven to 400 degrees.  Toss the cauliflower in a bowl with the oil and season with salt.

Step 2:  Roast the cauliflower in the oven until it is golden and cooked through.  Reserve for the final product. 

Panko Bread Crumb Topping


1 cup panko bread crumbs

2oz parmesan cheese

Olive Oil as needed 

2 Tablespoons Chopped Parsley – Optional


Clam Chowder Fries 

with steamed clams, Old Bay

The Katherine by Chef Timon Balloo


  • 1 cup diced carrots

  • 1 cup diced celery

  • 1 cup minced onion

  • 3 (6.5 ounce) cans minced clams, drained with juice reserve

  • ¾ cup butter

  • ¾ cup all-purpose flour

  • 1 quart heavy cream

  • 1 quart whole milk

  • 1 teaspoons fresh chopped thyme

  • 1 ½ teaspoons salt

  • Ground black pepper to taste

To Assemble:

  1. Place butter, carrots, celery, and onion into a large skillet, cook and stir over medium-low heat until vegetables are tender and butter is melted.

  2. Add flour, cook for 3-4 minutes until fully absorbed.

  3. Lower heat to low and add clams and juice, milk, heavy cream and thyme.

  4. Cook, stirring for 6-8 minutes or until soup has thickened. Serve with your favorite accompaniments.


Georgio’s Meatballs  

family red sauce, ricotta and focaccia

Timpano Las Olas by Chef Michael Ferraro 


PREP TIME: 30 minutes 



  • 2 pounds ground beef, 80/20

  • 2 tablespoons of cream

  • 2 tablespoons of chicken or beef stock

  • 2 large cloves of garlic, minced

  • 1 extra large egg

  • 1/2 cup of breadcrumbs

  • 1/2 cup of Parmesan cheese

  • 2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/3 cup parsley, minced

  • 1/4 cup basil, finely chopped

To assemble:

  1. In a medium bowl add cream, stock, egg, and breadcrumbs. Mix well and allow this to sit for 10 minutes.

  2. After 10 minutes, add remaining ingredients to the breadcrumbs and gently hand mix (over mixing will result in tough meatballs).

  3. Portion into 1.5-ounce balls and place onto a parchment paper lined baking tray and bake at 350f for 14 minutes or until 165f internal. 

  4. Serve with your favorite sauce, ours is below.

Family Red Sauce

  • 2 each 28-ounce cans of peeled Italian tomatoes

  • 1 tablespoon of minced garlic

  • 1/2 cup of white onion, chopped

  • 1/2 cup of good tomato paste

  • 1 ounce of basil (whole stems)

  • 2 tablespoons of extra virgin olive oil

  • 2 teaspoons of kosher salt

  • 1/2 teaspoon of black pepper

To Assemble:

  1. Heat olive oil in a large heavy bottom pot and add onions and garlic. Cook over medium heat until fragrant and translucent. 

  2. Add tomato paste and mix with onions and garlic, cook for 5 minutes. 

  3. Add remaining ingredients and gently simmer for 90 minutes stirring occasionally.  

  4. After 90 minutes remove the basil and puree the sauce through a food mill or carefully in a blender. 


Sausage & Peppers

with Sweet Chili Aioli

Paddlefish by Chef Steven Richard

Makes 4 appetizer portions

For the aioli 


  • 1 cup Mayonnaise

  • ¾ cup Sweet chili sauce

  • 1 TBSP Sriracha sauce

  • Taste Kosher salt

  • Taste Fresh ground pepper


  1. Whisk all ingredients together in a mixing bowl until combined.

  2. Season with salt and pepper to taste and store under refrigeration.

For the paprika oil


  • 1 cup Olive oil

  • ¼ cup Paprika


  1. Combine the oil and paprika in a small but heavy saucepan.

  2. Heat the mixture gently over low to medium heat while stirring.

  3. The mixture should be heated enough to extract the color and flavor from the paprika but not hot enough to cook it … 150 – 160 F.

  4. Stir the mixture a few times over the course of a half hour until the oil takes on a deep red color. 

  5. Let the mixture sit at room temperature until all of the paprika settles into a cake at the bottom of the pan.  This will take as much as an hour or two.

  6. Without disturbing the paprika at the bottom of the pan, pour the oil gently into a squeeze bottle or other container. Discard the settled paprika left in the bottom of the pan.

Finish the dish


  • 28 ea Whole shishito peppers

  • 12 oz Chorizo sausage

  • 6 oz Sweet chili aioli (above)

  • As needed Paprika oil (above)

  • As needed Vegetable oil (360 F)


  1. Heat oil in a table top fryer to 360 degrees following device instructions.

  2. Meanwhile, prepare the chorizo by cutting it into slices that are as thin as possible.  

  3. Working in batches so as not to overload your fryer, cook the sausage slices with the whole peppers just until the peppers blister and the sausage crisps up a bit. It will take about 30 seconds for each batch. 

  4. Drain and hold the product on a rack, over a sheet pan.

  5. Distribute the sausage and peppers evenly on 4 plates … each with a ramekin of sweet chili aioli.  

  6. Drizzle each plate with a bit of your paprika oil.  


  • This dish will work with a variety of chorizo products.  Choose your favorite fully cooked and ready to eat product.  Do not use a raw product.

  • Shishitos are a small green pepper with a mildly spicy character.

  • This works well as a tapas item, served with a variety of other small plates.

  • Serve it individually or choose to serve it family style.

  • Always think about the color of your serving vehicle when entertaining.  Choose a plate that will accentuate the color of your paprika oil drizzled on the plate.

  • The recipes for sweet chili aioli and for paprika oil will make more than you need for these four plates.  Both will hold very well under refrigeration for at least a week.  Try the paprika oil on grilled fish or pork.  The aioli works well with a variety of fried items.


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